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Recipe: Gooseberry Custard
Similar Categories: Gooseberry, Custard
2 lb Gooseberries topped
And Tailed
2 pt Water
1 oz Butter
1 tb Rosewater or lemon juice
8 oz Sugar
1/2 pt Double cream
4 Eggs
Wash the gooseberries and drain well. Put saucepan with the water and
simmer until soft Mash gently with a fork, then stir in the butter
rosewater or lernon juice and sugar and cook aently until the suQar is
completely dissolved, Whisk the creaml and eggs together, then stir
into the gooseberry mixture. Cook over a low heat, stirring, until
thickened. Pour into a serving bowl and chill. Serve with boudoir or
cats tongue biscuits. Serves 4 to 6.
And Tailed
2 pt Water
1 oz Butter
1 tb Rosewater or lemon juice
8 oz Sugar
1/2 pt Double cream
4 Eggs
Wash the gooseberries and drain well. Put saucepan with the water and
simmer until soft Mash gently with a fork, then stir in the butter
rosewater or lernon juice and sugar and cook aently until the suQar is
completely dissolved, Whisk the creaml and eggs together, then stir
into the gooseberry mixture. Cook over a low heat, stirring, until
thickened. Pour into a serving bowl and chill. Serve with boudoir or
cats tongue biscuits. Serves 4 to 6.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Gooseberry, Custard
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